COMPLEX PROCESSING OF FLAX WITH THE PRODUCTION OF INNOVATIVE PRODUCTS (REVIEW)

UDC 633.521-027.31

 

Zakharchuk Daria Dmitrievna – PhD student, the Department of Chemical Processing of Wood. Belarusian State Technological University (13a, Sverdlova str., 220006, Minsk, Republic of Belarus). E-mail: bekzarichya@gmail.com

Boltovsky Valery Stanislavovich – DSc (Engineering), Professor, Professor, the Department of Chemical Processing of Wood. Belarusian State Technological University (13a, Sverdlova str., 220006, Minsk, Republic of Belarus). E-mail: v-boltovsky@rambler.ru

DOI: https://doi.org/10.52065/2520-2669-2024-283-10.

Key words: flax, oilseed flax, flax fiber, cellulose, α-cellulose, flax seeds, linseed oil, vegetable protein, gum.

For citation: Zakharchuk D. D., Boltovsky V. S. Complex processing of flax with the production of innovative products (review). Proceedings of BSTU, issue 2, Chemical Engineering, Biotechnologies, Geoecology, 2024, no. 2 (283), pp. 77‒91 (In Russian). DOI: 10.52065/2520-2669-2024-283-10.

Abstract

The article provides a review of scientific and technical literature and patent research on the complex processing of flax fibers, waste from their processing and flax seeds, taking into account their component composition to obtain new functional products. Flax is a valuable annual plant, which, due to its unique composition and properties, has been used by humans for a long time. 95‒98% of the flax weight has a practical application. The share of long flax fiber accounts for only 20‒30% of the plant stem, the rest is waste, which is used irrationally, but has the potential for further chemical processing and production of cellulose, α-cellulose and other products, and can be used in various industries. This will increase the efficiency of using short flax fiber and create new opportunities for obtaining a product with high added value. Flax seeds contain oil, lignans, proteins and peptides, vitamin E, fiber and polysaccharides, which are in demand in the production of functional foods, medicines, food additives, animal feed and other types of products, which allows to increase the efficiency of using this crop. Flax is an annually renewable domestic and environmentally friendly raw material resource, which makes it a sought-after material for various industries. Due to the growing demand for flax fiber in the world, the Republic of Belarus, which is one of the largest flax producers, is actively taking measures to increase the acreage for flax and expand the production base. The analysis of literary sources has shown that the complex use of flax seeds and fibers for the production of innovative products is an urgent and promising direction.

Download

References

  1. Tavgen E., Vrazalitsa A. The world market of linen products: an overview. Nauka i innovatsii [Science and innovation], 2021, no. 8 (222), pp. 61‒67 (In Russian).
  2. Qamar H., Ilyas M., Shabbir G., Irshad G., Nisar F., Abbas S. M., Ghias M., Arshad F. Flax: Ancient to modern food. Pure and Applied Biology, 2019, vol. 8, no. 4, pp. 2269‒2276. DOI: 10.19045/bspab.2019.80173.
  3. Diederichsen A., Fu Y. B. Phenotypic and molecular (RAPD) differentiation of four infraspecific groups of cultivated flax (Linum usitatissimum L. subsp. usitatissimum). Gen. Res. and Crop Evol., 2006, vol. 53, pp. 77‒90. DOI: 10.1007/s10722-004-0579-8.
  4. Diederichsen A. Comparison of genetic diversity of flax (Linum usitatissimum L.) between Canadian cultivars and a world collection. Plant Breeding, 2001, vol. 120, no. 4, pp. 360‒362. DOI: 10.1046/j.1439-0523.2001.00616.x.
  5. Novikov E. V., Basova N. V., Bezbabchenko A. V. Bast crops in Russia and abroad: state, problems and prospects of their processing. Tekhnicheskie kul’tury. Nauchnyy sel’skohozyaystvennyy zhurnal [Technical cultures. Scientific agricultural journal], 2021, no. 1, pp. 30‒40 (In Russian). DOI: 10.54016/SVITOK.2021.1.1.005.
  6. Stepanova N. V., Chirik D. P. Assessment of the raw material potential of oilseed flax. Vestnik Belorusskoy gosudarstvennoy sel’skohozyaystvennoy akademii [Bulletin of the Belarusian State Agricultural Academy], 2021, no. 1, pp. 126‒129 (In Russian).
  7. Koroleva E. N., Novikov E. V., Bezbabchenko A. V. The possibility of obtaining long fiberfrom oilseed flax trusts on various technological equipment. Sel’skohozyaystvennyye mashiny i tekhnologii [Agricultural machinery and technology], 2021, vol. 15, no. 2, pp. 19‒25 (In Russian). DOI: 10.22314/2073-7599-2021-15-2-19-25.
  8. Titok V. V., Leont’ev V. N., Lugin V. G. Sovremennyye instrumental’nyye metody analiza l’noproduktsii [Modern instrumental methods for the analysis of flax products]. Minsk, BSTU Publ., 2011. 278 p. (In Russian).
  9. Zommere G., Vilumsone A., Kalnina D., Solizenko R., Stramkale V. Comparative analysis of fiber structure and cellulose contents in flax and hemp fibres. Materials Science Textile and Clothing Technology, 2013, vol. 8, pp. 96‒104. DOI: 10.7250/mstct.2013.016.
  10. Sharshunov V. A., Alekseenko A. S., Cajc M. V. The state of the agricultural sector of the Republic of Belarus and ways to improve its efficiency. Vestnik Belorusskoy gosudarstvennoy sel’skohozyaystvennoy akademii [Bulletin of the Belarusian State Agricultural Academy], 2019, no. 2, pp. 267‒271 (In Russian).
  11. National Statistical Committee of the Republic of Belarus’. Available at: http://belstat.gov.by/ (accessed 24.02.2024) (In Russian).
  12. Ministry of Agriculture and Food of the Republic of Belarus’. Available at: https://mshp.gov.by/ru/ (accessed 24.02.2024) (In Russian).
  13. Minevich I. E., Osipova L. L., Zubtsov V. A. Rheological properties of solutions of polysaccharides of flax seeds. Pishchevaya promyshlennost’ [Food industry], 2017, no. 5, pp. 38‒40 (In Russian).
  14. Vakurova D. A., Nikiforova T. E. The influence of the method of preparation of a cellulosecontaining sorbent based on flax fiber on its functional properties. Vestnik Moskovskogo gosudarstvennogo tekhnicheskogo universiteta [Bulletin of the Moscow State Technical University], 2022, vol. 25, no. 3, pp. 153–167 (In Russian). DOI: 10.21443/1560-9278-2022-25-3-153-167.
  15. Korchagina A. A., Gladysheva E. K., Budaeva V. V., Skiba E. A. Chemical composition of fiber and bonfires of bast crops and products of their alkaline delignification. Izvestiya vuzov. Prikladnaya khimiya i biotekhnologiya [News of universities. Applied Chemistry and Biotechnology], 2023, vol. 13, no. 4, pp. 621‒630 (In Russian). DOI: 10.21285/2227-2925-2023-13-4-621-630.
  16. Pestis M. V., Shintar’ I. M., Pestis P. V. Sostoyaniye i perspektivy proizvodstva i pererabotki l’na v usloviyakh Grodnenskoy oblasti: monografiya [The state and prospects of flax production and processing in the Grodno region: monograph]. Grodno, GGAU Publ., 2011. 168 p. (In Russian).
  17. Rozhmina T. A., Ponazhev V. P. The state and prospects of development of the Russian linen sector. Vestnik Rossiyskoy akademii estestvennykh nauk [Bulletin of the Russian Academy of Natural Sciences], 2015, no. 1, pp. 59‒63 (In Russian).
  18. Lukanin E. A., Egorov D. A. Cellulose product with a content of α-cellulose 98.5% and above and an industrial method for its production. Patent RU 2703250, 2019 (In Russian).
  19. Malov I. I., Ishbaev A. A., Shakhmina E. V., Gatina R. F., Fakhrutdinov M. R., Mikhailov Yu. M. Method of producing flax pulp. Patent RU 276635, 2022 (In Russian).
  20. Galashina V. N., Moryganov A. P., Zakharov A. G., Danilov A. R., Gataullin A. M. Method of obtaining purified flax fiber. Patent RU 2347862, 2009 (In Russian).
  21. Valishina Z. T., Kostochko A. V., Shipina O. T., Aleksandrov A. A. High-quality celluloses from various types of raw materials and control of their production process. Vestnik Kazanskogo tekhnologicheskogo universiteta [Bulletin of the Kazan Technological University], 2014, no. 21, pp. 29‒31 (In Russian).
  22. Bezerra E. B., Campos França D., Diniz de Souza Morais D., de Freitas Rosa M., Saraiva Morais J. P., Araujo E. M., Ramos Wellen R. M. Processing and properties of PCL/cotton linter compounds. Materials Research, 2017, vol. 20, pp. 317‒325. DOI: 10.1590/1980-5373-MR-2016-0084.
  23. Bogdanova O. F., Gorach O. A. Features of obtaining cellulose from flax fiber by monosulfite method. Izvestiya vysshikh uchebnykh zavedeniy. Tekhnologiya tekstil’noy promyshlennosti [News of higher educational institutions. Textile industry technology], 2022, no. 1, pp. 183‒187 (In Russian).
  24. Malyushevskaya A. P., Malyushevskiy P. P., Yushchishina A. N. Production of cellulose from flax fiber using electric discharge volumetric cavitation. Elektronnaya obrabotka materialov [Electronic processing of materials], 2020, vol. 56, no. 2, pp. 49–54 (In Russian). DOI: 10.5281/zenodo.3747834.
  25. Raghuwanshi V. P., Agrawal R. S., Mane K. A. Flaxseed as a functional food: a review. Journal of Pharmacognosy and Phytochemistry, 2019, vol. 8, no. 3, pp. 352‒354.
  26. Bernacchia R., Preti R., Vinci G. Chemical composition and health benefits of flaxseed. Austin Journal of Nutrition and Food Sciences, 2014, vol. 2, no. 8. pp. 1‒9.
  27. Yasmeen М., Nisar S., Tavallali V., Khalid T. A review of phytochemicals and uses of flaxseed. International Journal of Chemical and Biochemical Sciences, 2018, vol. 13, pp. 70‒75.
  28. Shim Y. Y., Kim J. H., Cho J. Y., Reaney M. J. T. Health benefits of flaxseed and its peptides (linusorbs). Critical Reviews in Food Science and Nutrition, 2024, vol. 64, no. 7, pp. 1845–1864. DOI: 10.1080/10408398.2022.2119363.
  29. Kaur P., Waghmare R., Kumar V., Rasane P. Recent advances in utilization of flaxseed as potential source for value addition. Oilseeds & Fats Crops and Lipids, 2018, vol. 25, no. 3, pp. 1‒11. DOI: 10.1051/ocl/2018018.
  30. Fedorova R. A. Biokhimicheskiye osnovy produktov pererabotki zerna. Muka [Biochemical bases of grain processing products. Flour]. St. Petersburg, ITMO University Publ., 2017. 98 p. (In Russian).
  31. Khimicheskiy sostav rossiyskikh pishchevykh produktov: spravochnik [Chemical composition of Russian food products: a reference book]. Ed. by I. M. Skurikhin, V. A. Tutel’yan. Мoscow, DeLi print Publ., 2002. 236 p. (In Russian).
  32. Zubtsov V. A., Osipova L. L., Lebedeva T. I. Flaxseed, its composition and properties. Rossiyskiy khimicheskiy zhurnal [Russian chemical journal], 2002, no. 2, pp. 14‒16 (In Russian).
  33. Morozova I. M., Mazurova N. N., Morozov I. M. Biochemical composition of oilseeds used in the production of feed products. Vestnik VGU [Bulletin of the VSU], 2022, no. 1, pp. 48‒53 (In Russian).
  34. Pomorova Yu. Yu., Pyatovsky V. V., Beskorovayny D. V., Serova Yu. M., Bolkhovitina Yu. S., Shemet Yu. Y. General chemical and amino acid composition of seeds of the most common oilseeds of the Brassicaceae family. Maslichnye kul’tury [Oilseeds], 2021, no. 3, pp. 78‒90 (In Russian). DOI: 10.25230/2412-608Х-2021-3-187-78-90.
  35. Andronik E. L., Snopov A. N., Ivanova E. V. Released and promising oil flax varieties from Belarus. Maslichnye kul’tury: nauchno-tekhnicheskiy byulleten’ Vserossiyskogo nauchno-issledovatel’skogo instituta maslichnykh kul’tur [Oilseeds: scientific and technical bulletin of the All-Russian Scientific Research Institute of Oilseeds], 2018, vol. 3, no. 175, pp. 161‒164 (In Russian). DOI: 10.25230/2412-608X-2018-3-175-161-164.
  36. Silska G., Walkowiak M. Comparative analysis of fatty acid composition in 84 accessions of flax (Linum usitatissimum L.). Journal of Pre-Clinical and Clinical Research, 2019, vol. 13, no. 3, pp. 118‒129. DOI: 10.26444/jpccr/111889.
  37. Ostrikov A. N., Kleimenova N. L., Bolgova I. N., Kopylov M. V., Zheltoukhova E. Y. Investigation of the fatty acid and vitamin composition of cold-pressed linseed oil. Pishchevaya promyshlennost’ [Food industry], 2020, no. 8, pp. 52‒55 (In Russian). DOI: 10.24411/0235-2486-2020-10086.
  38. Kamal-Eldina А., Yanishlievab N. V. N-3 fatty acids for human nutrition: stability considerations. European Journal of Lipid Science and Technology, 2002, vol. 104, pp. 825–836. DOI: 10.1002/1438-9312(200212)104:123.0.CO;2-N.
  39. Gamayurova V. S., Rzhechitskaya L. E. Myths and reality in the food industry. Comparison of the nutritional and biological value of vegetable oils. Vestnik Kazanskogo tekhnologicheskogo universiteta [Bulletin of the Kazan Technological University], 2011, no. 18, pp. 146‒155 (In Russian).
  40. Mueed A., Shibli S., Korma S. A., Madjirebaye P., Esatbeyoglu T., Deng Z. Flaxseed bioactive compounds: chemical composition, functional properties, food applications and health benefits-related gut microbes. Foods, 2022, vol. 11, no. 20, pp. 1–25. DOI: 10.3390/foods11203307.
  41. Murphy Р. А., Hendrich S. Phytoestrogens in foods. Adv. Food Nutr., 2002, vol. 44, pp. 195‒246. DOI: 10.1016/S1043-4526(02)44005-3.
  42. Eliasson C., Kamal-Eldin A., Andersson R., Aman P. High-performance liquid chromatographic analysis of secoisolariciresinoldiglucoside and hydroxycinnamic acid glucosides in flaxseed by alkaline extraction. J. Chromatography A, 2003, vol. 1012, no. l, pp. 151‒159. DOI: 10.1016/S0021-9673(03)01136-1.
  43. Mazur W. Phytoestrogen content in foods. Bailliere’s clinical endocrinology and metabolism, 1998, vol. 12, pp. 729‒742. DOI: 10.1016/S0950-351X(98)80013-X.
  44. Leontiev V. N. Oilseed flax as a source of lignans for the production of phytopreparations with antiallergenic and antioxidant activity. Netraditsionnye prirodnyye resursy, innovatsionnye tekhnologii i produkty: sbornik nauchnyh trudov [Non-traditional natural resources, innovative technologies and products: a collection of scientific papers], 2007, no. 15, pp. 120‒125 (In Russian).
  45. Mazur W. Isotope dilution gas chromatograpnic-mass spectrometric method for the determination of isoflavonoidscoumestrol and lignans in food samples. Anal. Biochem, 1996, vol. 233, pp. 169‒180. DOI: 10.1006/abio.1996.0025.
  46. Kraushofer T., Sontag G. Determination of matairesinol in flax seed by HPLC with coulometric electrode array detection. Journal of Chromatography B, 2002, vol. 777, pp. 61‒66. DOI: 10.1016/S1570- 0232(01)00577-3.
  47. Milder I. E., Feskens E. J., Arts I. C., Bueno de Mesquita H. B., Hollman P. C., Kromhout D. Intake of the plant lignans secoisolariciresinol, matairesinol, lariciresinol, and pinoresinol in Dutch men and women. Journal Nutr., 2005, vol. 135, no. 5, pp. 1202‒1207. DOI: 10.1093/jn/135.5.1202.
  48. Mazur W., Adlercreutz H. Natural and anthropogenic environmental oestrogens: the scientific basis for risk assessment, naturally occurring oestrogens in food. Pure and Applied Chemistry, 1998, vol. 70, pp. 1759‒1776. DOI: 10.1351/pac199870091759.
  49. Kudinov, P. I., Shchekoldina T. V., Sliz’ka A. S. The current state and structure of the world’s vegetable protein resources. Izvestiya vuzov. Pishchevaya tekhnologiya [News of universities. Food technology], 2012, no. 4, pp. 124–130 (In Russian).
  50. Manzhesov V. I., Churikova S. Yu., Kurchaeva E. E. Obtaining protein products from nontraditional sources and prospects for their use. Sovremennyye naukoemkiye tekhnologii [Modern high-tech technologies], 2013, no. 8, part 2, pp. 316‒317 (In Russian).
  51. Kompantsev, D. V., Popov A. V., Privalov I. M., Stepanova E. F. Protein isolates from vegetable raw materials: a review of the current state and analysis of the prospects for the development of technology for the production of protein isolates from vegetable raw materials. Sovremennyye problemy nauki i obrazovaniya [Modern problems of science and education], 2016, no. 1, pp. 58‒69 (In Russian).
  52. Shcherbakov E. V. Primeneniye biotekhnologicheskikh metodov pri pererabotke rastitel’nogo maslichnogo syr’ya [Application of biotechnological methods in the processing of vegetable oilseeds]. Krasnodar, Rizograf Publ., 2006, 288 p. (In Russian).
  53. Shcherbakov V. G., Lobanov V. G., Minakova A. D. Belki maslichnykh semyan [Proteins of oilseeds]. Krasnodar, KubSTU Publ., 2010. 185 p. (In Russian).
  54. Voronova N. S., Beredina L. S. The study of flax seed proteins as full-fledged and necessary for human health. Molodoy uchenyy [A young scientist], 2015, no. 14, pp. 144‒147 (In Russian).
  55. Tsyganova T. B., Minevich I. E., Osipova L. L. Flaxseed polysaccharides: practical application. Teoreticheskiye aspekty khraneniya i pererabotki sel’hozproduktsii [Theoretical aspects of storage and processing of farm products], 2019, no. 2, pp. 24‒36 (In Russian). DOI: 10.36107/spfp.2019.151.
  56. Mukhanova M. A., Yakubova O. S., Bekisheva A. A., Aizatulina N. R. Guar сomparative сharacteristics and prospects of their use for sauces gelation. Pishchevaya promyshlennost’ [Food industry], 2021, vol. 6, no. 3, pp. 58–68 (In Russian). DOI: 10.29141/2500-1922-2021-6-3-7.
  57. Minevich I. E., Osipova L. L., Nechiporenko A. P., Smirnova E. I., Melnikova M. I. Features of the process of extraction of mucus polysaccharides from flax seeds. Nauchnyy zhurnal NIU ITMO [ITMO Research Institute] journal, 2018, no. 2, pp. 3‒11 (In Russian). DOI: 10.17586/2310-1164-2018-11-2-3-11.
  58. Yang J., Choi Y. J., Hahn J. Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties. Food Science and Biotechnology, 2023, vol. 32, no. 2, pp. 181‒192. DOI: 10.20944/preprints202104.0189.v1.
  59. Korus J., Witczak T., Ziobro R., Juszczak L. Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread. Food Science and Technology, 2015, vol. 62, no. 1, pp. 257‒264. DOI: 10.1016/j.lwt.2015.01.040.
  60. Puligundla P., Lim S. A review of extraction techniques and food applications of flaxseed mucilage. Foods, 2022, vol. 11, p. 1677. DOI: 10.3390/foods11121677.
  61. Akl E. M., Abdelhamid S. M., Wagdy S. M., Salama H. H. Manufacture of functional fat-free cream cheese fortified with probiotic bacteria and flaxseed mucilage as a fat replacing agent. Current Nutrition & Food Science, 2020, vol. 16, no. 9, pp. 1393–1403. DOI: 10.2174/1573401316666200227112157.
  62. Yang K., Xu R., Xu X., Guo Q. Role of flaxseed gum and whey protein microparticles in formulating low-fat model mayonnaises. Foods, 2022, vol. 11, no. 3, p. 282. DOI: 10.3390/foods110302825.
  63. Lai K. W., Ghazali H. M., How Y. H., Pui L. P. Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG. Asia-pacific Journal of Molecular Biology and Biotechnology, 2021, vol. 29, no. 1, pp. 60‒72. DOI: 10.35118/apjmbb.2021.029.1.07.
  64. Tee Y. B., Wong J., Tan M. C., Talib R. A. Development of edible film from flaxseed mucilage. BioResources, 2016, vol. 11, no. 4, pp. 10 286‒10 295. DOI: 10.15376/biores.11.4.10286-10295.
  65. Tee Y. B., Tee L. T., Daengprok W., Talib R. A. Chemical, physical, and barrier properties of edible film from flaxseed mucilage. BioResources, 2017, vol. 12, no. 3, pp. 6656‒6664. DOI: 10.15376/biores.12.3.6656-6664.
  66. Zelentsov C. V., Moshnenko E. V. Quantitative and qualitative assessment of mucus of oilseed flax Linum usitatissimum L. Maslichnyye kul’tury: nauchno-tekhnicheskiy byulleten’ Vserossiyskogo nauchnoissledovatel’skogo instituta maslichnykh kul’tur [Oilseeds: scientific and technical bulletin of the All- Russian Scientific Research Institute of Oilseeds], 2012, no. 2, pp. 95‒102 (In Russian).
  67. Kireeva M. S. Funktsional’no-tekhnologicheskiye svoystva semyan l’na i razrabotka tekhnologii muchnykh konditerskikh izdeliy specializirovannogo naznacheniya na ikh osnove. Dissertatsiya kandidata tehnicheskih nauk [Functional and technological properties of flax seeds and the development of technology for flour confectionery products for specialized purposes based on them. Dissertation PhD (Engineering)]. St. Petersburg, 2014, 113 p. (In Russian).
  68. Cui W., Mazza G. Physico-chemical characteristics of flaxseed gum. Food Research International, 1996, vol. 29, pp. 397–402. DOI: 10.1016/0963-9969(96)00005-1.

25.05.2024